DIRECTIONS:
To marinade the lamb, The night before or a few hours in advance, mix all the ingredients together. Stab the meat deeply all over with a knife. Rub the marinade all over. Cover and place in the fridge for at least 2 hours.

Cook the meat depending on it’s size and type. For this weight at least for 40 minutes, or longer depending on your taste. While the meat is cooking make the puree and then as the meat is resting for 10 minutes make the beans.

To make the puree. Drain the chick peas, reserving the liquid. Now puree using a hand held mixer or in a food processor. Add the liquid to create a sloppy consistency like a wet mashed potato.

Heat the oil in a medium pan and cook the onions, garilc and cumin until browned. Mix in the puree together with the saffron mixture. Simmer for 5 minutes. Stand back as it spits and HURTS! Remove from heat and add some salt and pepper if you feel like it.

To make the beans, steam for 4-5 minutes until cooked through. Melt the butter in the pan and gently saute the garlic and beans for 3-4 minutes.